Mountain Jamón
The Mountain Jamón is a special category of jamón that is elaborated artisan. It is a product of very high gastronomical quality by its flavor and good quality.
Jamón mountain has great nutritious properties, reason why he is ideal for a healthy and balanced feeding.
It comes from the white pig, that is the turn out to cross some races and they are fed with natural piensos that are compound of cereals. At the age of 5 or 6 months one sacrifices the animal.
Jamón mountain is a very typical food of Spain and it much mainly eats in celebrations and special events.
He is one of foods more consumed by the Spaniards, calculates that each one eats to the year an average of about 5 kilos of jamón mountain.
It is possible to be taken as it covers, aperitive, sandwiches and in many prescriptions of kitchen.
Jamón mountain knows far better still if it is accompanied by a red wine.
Process of Elaboration
Jamón mountain is elaborated with he himself method that towards traditionally.
The sacrifice was made traditionally at the end of year, when it was more cold, soon was come to the salty one with heavy marine salt. This is the most important stage, the salt must arrive at the center of the piece but without it is too salty, it takes 2 weeks approximately. They wash jamones and the postsalty one is made, which takes between 40 to 60 days. Spent east time, jamones already is ready for their maturation and cured his in the warehouse.
Nowadays jamones serranos is cured in mass within controlled factories.
Jamón mountain also receives the names of Jamón of Warehouse, Jamón de Pata Blanca and Cured Jamón.
In Spain there are four areas that are dedicated to the mountain production of jamón:
- Jamón de Teruel
- Meadow of Extremadura
- Guijuelo
- Jamón de Huelva
Properties of the Mountain Jamón
The main component of jamón mountain is the oleic acid, a type of fat that helps to reduce the cholesterol levels.
Jamón mountain contains 50% more proteins than the fresh meat.
He is rich in calcium, iron, zinc, magnesium, phosphorus, niacina and vitamins B1 and B2.
Three qualities established by the Foundation of Mountain Jamón exist:
- Silver. Process of treatment between 8 and 11 months.
- Gold. Process of treatment between 11 to 14 months.
- The Great Serrano. Process of treatment of more than 14 months.
How to cut the Mountain Jamón
In order to cut jamón mountain with bone it is necessary to use very a well sharpened knife, that is long, thin and flexible.
Jamón must be placed and well subject in a jamonero.
It is always necessary to begin to cut by the narrowest and thin part (contramaza), since she is the one that first in curing.
One takes off the crust and the fat of the surface of jamón of the part that is going away to cut.
The bone looks for and it begins to cut below he himself.
It is necessary to cut lonchas finest possible and always in line straight.
When contramaza has been finished occurs the return him jamón and it begins to cut the end.
The mace is the piece that is always left for the end. Lonchas in this part is necessary to cut them of parallel form to the bone.
Finished cutting this already single piece the bone will have left stuck meat, that can be used for soups and broths.
Parts of the Jamón
The main parts of jamón mountain are:
• Maza. It is the part that has more meat, in addition to being richest and substantial.
• The Contramaza.
• The Stifle. It contains less amount of jamón, since it is limited by the bones fémur and coxal.
• Jarrete and Caña. It is used normally to extract taquitos of jamón. The meat is harder and of different flavors.
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